This recipe can be varied by using a brandy or brandy-based liqueur if you wish and is ideal for a dinner party, to follow a light soup or seafood starter and before a sharp, fruit based dessert.


Serves: 4


  1. Cut the beef up into long, thin strips.
  2. Melt the butter gently in a frying pan over a medium heat.
  3. Add the strips of beef and chopped onion and cook for 5-10 minutes, moving constantly to ensure the meat does not stick or burn.
  4. When the beef is brown and cooked to taste stir in the whisky or liqueur and cream.
  5. Simmer gently for 5 minutes to reduce the sauce slightly to a thick glazing consistency.

Serve immediately with glazed vegetables and potatoes or rice

Wine Suggestions:

Serve with a good rich Claret or Cabernet Sauvignon/Merlot

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